Low Fat Buldak Carbonara
Indulge in the spicy, creamy goodness of Low Fat Buldak Carbonara, a healthier twist on the beloved Korean-Italian fusion dish. This recipe swaps traditional heavy cream with a light yet luscious blend of low-fat milk and cream cheese, keeping it rich without the guilt. Gochujang, a Korean chili paste, infuses the sauce with its signature smoky heat, balanced perfectly by the savory kick of reduced-sodium soy sauce and aromatic spices like garlic and onion powder. Tossed with whole wheat spaghetti and a sprinkle of light Parmesan, this dish is both nutrient-packed and full of bold flavors. Ready in just 30 minutes, it's an easy and wholesome way to satisfy cravings for creamy comfort food with a fiery flair. Ideal for spice lovers looking for a low-fat pasta option!
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Recipe Information
Ingredients
- 250 g whole wheat spaghetti
- 250 ml low-fat milk
- 100 g light cream cheese
- 2 egg yolks
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp reduced-sodium soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 as needed olive oil spray
- 25 g light parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Fill a large pot with salted water and bring it to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
In a medium saucepan over low heat, combine the low-fat milk and light cream cheese. Whisk until the cream cheese is fully melted and the mixture is smooth.
In a bowl, whisk together egg yolks, gochujang, reduced-sodium soy sauce, garlic powder, onion powder, and black pepper. Slowly pour this mixture into the saucepan with the creamy mixture, stirring constantly.
Continue to cook on low heat, stirring constantly, until the sauce thickens slightly. Ensure the heat is low enough to prevent the eggs from scrambling.
Spray a non-stick skillet with olive oil spray and warm over medium heat. Toss the cooked spaghetti with the creamy buldak sauce in the skillet. Add a splash of reserved pasta water if the sauce is too thick.
Remove from heat and toss in the light parmesan cheese until everything is well combined.
Plate the pasta and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
